Paleo Tortellini with Pesto
Experience the delightful fusion of classic Italian flavors with a healthy twist in this Paleo Tortellini with Pesto recipe! Crafted using grain-free almond and tapioca flour, this dish offers a delicious alternative to traditional pasta while remaining entirely Paleo-friendly. Each tender tortellini is filled with a creamy dairy-free cashew ricotta—rich in flavor yet light on the palate—and finished with a vibrant homemade pesto made from fresh basil, pine nuts, garlic, and nutritional yeast. Perfectly suited for gluten-free or Paleo diets, this recipe not only respects dietary restrictions but brings elegance to your table in just under an hour. Serve it as a stunning main course or elevate it with fresh garnishes like extra basil or pine nuts for a crowd-pleasing meal that's packed with nutritious ingredients and unforgettable taste.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca flour
- 3 large Eggs
- 2 tablespoons Olive oil
- 1 cup Cashews
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 2 cups Fresh basil leaves
- 1 cup Pine nuts
- 2 tablespoons Nutritional yeast
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cup Warm water
- 2 small Garlic cloves
Instructions
Start by preparing the pasta dough. Mix the almond flour and tapioca flour in a large bowl. Make a well in the center, then add the eggs and olive oil. Knead the mixture until it forms a smooth dough. Wrap the dough in plastic wrap and let it rest for 20 minutes.
Prepare the cashew ricotta filling while the dough is resting. Soak the cashews in warm water for 30 minutes, then drain. In a blender or food processor, combine the soaked cashews, lemon juice, garlic powder, 2 tablespoons of water, and a pinch of salt. Blend until smooth and set aside.
Make the pesto sauce. Combine basil leaves, pine nuts, nutritional yeast, garlic cloves, olive oil, and a pinch of salt and pepper in a food processor or blender. Blend until smooth and creamy, then adjust seasoning as needed. Set aside.
After the dough has rested, roll it out between two sheets of parchment paper to about 1/16-inch thick. Use a round cutter (around 3 inches in diameter) to cut out circles in the dough.
Place a small dollop (about 1/2 teaspoon) of cashew ricotta in the center of each dough circle. Fold each circle in half to form a semi-circle, pressing the edges together to seal. Then, wrap the semi-circle around your finger and press the two ends together to form a tortellini shape. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a gentle boil. Add the tortellini and cook for 3-4 minutes, or until they float to the surface. Use a slotted spoon to transfer them to a plate.
Toss the cooked tortellini with the prepared pesto sauce until evenly coated. Serve immediately and garnish with additional basil or pine nuts if desired.
Nutrition Facts
Calories |
3730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.5 g | 374% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 58.9 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 220.8 g | 80% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 23.6 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 670 mg | 52% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 2177 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
